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users rating3.5/4

Like other reviewers I made my own variation of this risotto but it is a good BASIC recipe. I like this recipe over others because it has you roast the beets which means more beet flavor.
Here is what I did in short form.
Roasted beets. sauted shaved carrots, onion, garlic, bell pepper and mushroom then added rice. Added RED wine, a cinnamon stick, nutmeg and ancho chili. After the wine simmered I added 3.5 cups of chicken broth in 1 cup sessions. I would add the next cup after the liquid simmered down.
What I want to do next time is puree the beets instead of just chopping into pieces.

I am giving this 3 forks only because I made some edits, but it gave me a great idea. I also used Vegetable Stock instead of chicken stock, and also added some purified water. I used one diced sweet onion and also some sliced green onions, sauteed with garlic and oil. I finally finished by adding sauteed portabella mushrooms in addition to the beets. I didn't mix the beets throughout but rather added them on top of the dish. It was delicious overall!
Oh I also cut out the wine and added a hint of romano cheese to serve.

First and foremost, this dish was amazing. I don't get to cook very often, so usually when I do it's not too great. This risotto, however, was superb. So why only three forks? Well, I made a TON of alterations. I used vegetable broth instead of chicken broth, red wine instead of white, I left out the cheese, I peeled and diced the beets before roasting to speed things along a little, and I used brown rice for a bit more protein and fiber. I also only used a tiny bit of onion, but that's because I'm not a big fan of onion. Next time I may use garlic in its place. All that done, the dish was simply delicious. I served it with roasted rosemary lemon tofu and green beans. Oh, it was so good.

This was a huge hit in my house. We are big beet eaters. I used my food processor to chop the onions finely and then used it to chop the beets finely. I was able to make this super fast and easily. I also added some barley to make it a touch more healthy. YUM!
We LOVED IT. Next time I make it I am going to add some rosemary and use a mushroom brother instead of water.
I will definitely be making this again.

I combined all the tips from previous reviewers and got a fabulous result. Here are the changes: 1) When almost done sauteing the onions, add 3 cloves of garlic and saute them for about 15-20 seconds more. 2) Use almost all chicken broth and wine. I used 6c broth, 2/3c wine and just 1/2c water. 3) Add extra cheese, to your liking. With adjustments like that, I knew it would have to be good, and it is! I've made it with both red beets and golden, and preferred red slightly.

In the interest of time-saving, I boiled my beets,
used golden beets, home-made stock with some of the beet water & butter, not olive oil. It was delicious, and ready in about 35 minutes. Will definitely make it again.

Gorgeously colorful dish with so-so flavor. I agree with most of the other reviewers. This must be the only risotto I've made that didn't call for garlic, and it was sorely missed. More wine (and no water mixed into the broth), more parmesan, and a combo of butter and oil to sautee onion and garlic together would probably help.